Had these two last night w/ dinner:
1. Harrington RibollaGialla ClementsHills/Lodi (13.2%; Skin-frmtd/Amphora-aged) SanFrancisco 2018: Med.light gold/burnished bronze color; quite strong resiny/ViniMacerati/phenolic some honeyed/honey grahams/graham cracker/pungent some RG/white pepper rather complex nose; fairly tart/tangy fairly phenolic/VM/resiny some honeyed/honey grahams light RG/white pepper slight orangey somewhat austere complex flavor w/ light bitey tannins; very long fairly phenolic/VM/resiny some orangey/honey grahams/honeycomb quite dry bit austere some complex finish w/ light tannins; starting to get really interesting & complex but will go another 4-8 yrs; a lovely VM.
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2. Boheme Syrah EnglishHillVnyd/SonomaCoast/OccidentalHills (14.3%; EG; Hrvstd: Sept.30; 3 brls; 40% whole-cluster; Aged: 28 mo. in Fr.oak; www.BohemeWines.com) Occidental 2015: Med.dark color w/ some bricking; strong blackberry/Syrah/boysenberry/bit licorice some toasty/smokey/oak rather Rhonish/w-c/roasted/peppery bit c-c/black pepper complex nose; fairly tart/tangy strong blackberry/Syrah/spicy/c-c/black pepper strong Rhonish/w-c/peppery/roasted/smoked meats fairly complex flavor w/ some chewey tannins; very long/lingering strong blackberry/spicy/Syrah tart/tangy strong w-c/Rhonish/roasted strong toasty/oak some complex finish w/ w/ modest bitey tannins; developing quite nicely but moving along a bit faster than I expected; can use another 2-4 yrs perhaps; loads of Rhonish/w-c/roasted character.
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A wee BloodyPulpit:
1. The Ribolla was much better the next morning at cool room temperature & didn't seem as phenolic and not nearly as austere on the palate. These VM should be served at red room temps to really show their stuff.
Tom